Yamashiroya Hodare
Rating 4.4
Rice used: Gohyakumangoku, Ipponshime, Polishing ratio: 60%, 50%, Sake degree: +2, Acidity: 1.5, Alcohol level: 14.9, Yeast used: Niigata yeast G74 & TR8
A perfect blend of sake brewed in multiple tanks that has been quietly aged for six months. Gentle and gentle ginjo aroma. Fruity and soft sweetness of rice spreads softly. The round and gentle umami spreads in the mouth and disappears quickly with a clear aftertaste. The taste is an evolution of Yamashiroya's original taste, which retains the sharpness of Yamashiroya while adding softness. Quite light and citrusy. A food sake. The end is also citrusy.
Yamashiroya 1st class
Junmai Daiginjo Sparkling
Saibayashi Honten SP
A collaboration between our regular liquor store and Yamashiroya!
Of course it's delicious.
We hope you will sell it on a regular basis!
The aroma is mild, but the complex flavor and aroma spreads on the palate and tightens up dry. Sparkling.
The carbonation remains on the second day and it's delicious!
I wonder if it is gassed, but the sparkling really matches the quality of the liquor, and if the cost is right, I would definitely add it to the regular lineup.
Souarashi was delicious, but that's to be expected!
Yamashiroya is taking a new look at the origin of "mountain". This sake is the second in the series. By blending the sake brewed in multiple tanks using the assemblage method, the sharp, well-honed taste that Yamashiroya is known for is combined with a soft roundness and tenderness with a sense of transparency. It is a perfect match for fatty saury, bonito, and tempura served with salt, and is also recommended with cheese and light Western cuisine.
Tonight we had 7 sake at a sushi restaurant near the Takanawa Gateway. We started with a Yamashiroya honjozo sake from Niigata, made with Gohyakumangoku (five hundred million stone) 🤍.
